Out of this world okra meat pie!
This pie surpasses any stew and it has a punch of out of your world. With new veggie combinations like okra and liver you expect something unfamiliar or tasteless, but be surprised. This meat pie has familiar flavors of your favorite bbq sauce but totally surpasses any meat pie you've had in the past. You can even trick your kids into eating their liver if you want to be sneaky. :) Try it with a glass of shiraz and everything works right in the world while your watching a sunset on your porch in the evening breeze of summer.
- 1 liver
- 1 1/2 cups milk
- 1/4 cup flour (salt+pepper)
- butter pie crust unbaked (can use lard in this situation)
- 1 cup beef broth
- 1 cup liver milk (optional) replace with water
- 10 Okra sliced (handful)
- 1/2 cup frozen or fresh corn
- 1/4 cup favorite bbq sauce
- Thyme, Rosemary, or herbs of choice, pinch of nutmeg
- 1 package of ground beef (240g)
- Earlier prepared liver diced to small cubes
- 1/2 Onion, 1/2 celery diced, (optional) shredded carrot
Level of difficulty Average
Preparation time 195mins
Cooking time 20mins
Cost Average budget
Let liver rest in milk covered over night. In the morning dust in flour and fry in a skillet until brown on medium (3-4min each side) and not fully cooked. You can of course eat it then with some caramelized onions, I promise even liver haters will enjoy it. But! :) Keep it in the fridge until you start making the filling and start on your pie dough so you can assemble everything together at once.
When your ready to make the filling brown the ground beef in your pot and drain the oil. Then add the liver, onions and celery to brown everything together for a bit. Now you can add the liquid and bbq sauce as well as hard herbs and boil. Once the liquid is starting to evaporate and thicken from the flour coating (about 1/4 less), add the okra corn and any other vegetables. Simmer until everything comes together and the filling is thick (can add cornstarch)and plentiful but not dry. Salt and pepper to taste.
Once the filling has cooled so its not piping hot pull out your crust and add the filling, if its thick and cool enough you wont get a soggy crust. Flip your crust top over the filling and fold the excess while creating vents on top. You can crimp, braid or simply press your fork around the edges like any regular pie.
With the filling already cooked through you only need to pop it in the oven at 375 degrees for around 20-35 min. If the crust isn't a nice golden brown keep baking until it is.
When you fry the liver try to flip only 2-3 times so the coating doesn't get scraped off. If the filling is too salty before you add some at the end add 1/2 tsp of brown sugar to round everthing up, heck it will only make it better. Do it even if you don't need to, then salt. ;P
If your pie needs to be baked for longer then the recommended time make sure to protect the pie crust with foil or protector.
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Chef Tips and Tricks
These tasty stuffed cabbage rolls are so easy!
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- 1 cabbage head
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture